Roasted vegetable soup with garlic crostini

Name: Roasted vegetable soup with garlic crostini
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 large onions; 400 g Courgette; 3 Carrots; 2 (approx. 400 g) large potatoes; 2–3 Branches of rosemary; 7-10 Tbsp coarse sea salt; 8 TABLESPOONS good olive oil; 8 Garlic cloves; 50 g Soft tomatoes (alternatively dried tomatoes in oil); 1 TABLESPOON Vegetable broth (instant); 1/2 l Tomato juice; 200 g Ciabatta; 7-10 Tbsp salt and pepper; baking paper

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

vegetarian,Main dish,Appetizer,hearty,piquant,Soups & Stews,very easy,Soup,Soups,Biscuits,Vegetables

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 large onions
400 g Courgette
3 Carrots
2 (approx. 400 g) large potatoes
2–3 Branches of rosemary
7-10 Tbsp coarse sea salt
8 TABLESPOONS good olive oil
8 Garlic cloves
50 g Soft tomatoes (alternatively dried tomatoes in oil)
1 TABLESPOON Vegetable broth (instant)
1/2 l Tomato juice
200 g Ciabatta
7-10 Tbsp salt and pepper
baking paper

Directions

1
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Peel onions, dice roughly. Clean or peel the zucchini, carrots and potatoes, wash and chop coarsely. Wash rosemary and shake dry.
2
Mix all prepared ingredients with 1 heaped teaspoon of sea salt, some pepper and 4 tablespoons of oil on a fat pan (deep baking tray). Put the unpeeled cloves of garlic in a corner of the fat pan.
3
Roast everything in a hot oven for 45-60 minutes and turn the vegetable mixture once in between.
4
In the meantime, dice the soft tomatoes. Bring 1 l water, tomatoes, stock and tomato juice to the boil in a large pot. Cut the ciabatta into 8 slices and place them on a baking tray lined with baking paper. Sprinkle with 4 tablespoons of oil and sprinkle with some sea salt.
5
Take the fat pan with the vegetables out of the oven. Slide the baking tray with the ciabatta into it and roast at the same temperature for 8-10 minutes until crispy brown.
6
Set aside the garlic for the crostini and rosemary. Add the rest of the vegetables to the tomatoes in the pot and bring to the boil once. Puree the soup. Season to taste with salt and pepper and sprinkle with rosemary needles.